Titre :
|
Rheological characterization of a model food suspension containing discs using three different geometries
|
Auteurs :
|
L. Martinez-padilla ;
L. Cornejo-romero ;
C. Cruz-cruz ;
AL Et
|
Type de document :
|
article/chapitre/communication
|
Année de publication :
|
1999
|
Format :
|
p. 55-79
|
Langues:
|
= Anglais
|
Catégories :
|
CHIMIE
|
Mots-clés:
|
RHEOLOGIE
;
VISCOSITE
;
PRODUIT ALIMENTAIRE
;
ECOULEMENT DIPHASIQUE
|
Résumé :
|
The objective of this study was to characterize the flow behavior of a solid-liquid food model which imitates Mexican sauces. The model food suspension consisted of seeds suspended in a shear-thinning fluid (Avicel and Xanthan gum). The effects of size and particle concentration were investigated using a traditional disc geometry in wide gap (spindle), and a ribbon adapted to a rotational viscometer. The effect of particle size was evaluated in a tube viscometer. Power-law parameters and apparent viscosity were estimated in the shear range of each viscometer. The experimental apparent viscosity showed good agreement with predictions obtained using a theoretical expression of relative viscosity for uniform spheres. In all the viscometers investigated, shear-thinning behavior of the suspension was observed, as the aqueous phase, due to low interactions among particles. The ribbon geometry appears to be the best option for flow characterization of food suspensions containing coarse disc shaped particles.
|
Source :
|
Journal of Food Process Engineering, vol.22
|